Jalapeno Coriander And Cheddar Cornbread

4.0/5 rating (7 votes)
  • Serves: 10
  • Prep Time: 15 mins
  • Ready in: 30-45 mins
  • Difficulty: Moderate
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Jalapeno Coriander And Cheddar Cornbread

Cornbread is a staple in Americas deep south and this is a tribute to that with a spicy twist. 

Ho yes, it's also Gluten Free.


  • 360g gluten free masa harina or fine cornmeal
  • 25g cornflour, arrowroot or tapioca starch
  • 3 tsp gluten free baking powder
  • 2 tsp bicarbonate of soda
  • 1 tsp salt
  • 100g strong cheddar cheese, grated
  • 25g chopped fresh chives
  • 25g chopped fresh jalapeno chillies
  • 340g tin sweetcorn
  • 570ml buttermilk
  • 2 medium eggs

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  • Preheat the oven to 180C / fan 160C / gas 4. Lightly grease a 33cm round x 5cm deep non-stick pizza pan or a similar sized tin.
  • In a bowl, mix together the masa harina, cornflour, baking powder, bicarbonate of soda and salt. Add the cheese, chives, chillies and coriander and mix well.
  • Blend the sweetcorn with the buttermilk. Add the eggs, but don’t over mix, then add the wet ingredients to the dry ones. Mix well.
  • Spoon the mixture into the prepared tin and bake for 30-45 minutes. Once well-risen and browned, remove from the oven and cool on a wire rack.

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